Name: Black-Bottom Peanut Pie
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 5 h 40 min
Yield: 1
Ingredients: 1 stick unsalted butter; 1 box vanilla wafer cookies; 1/2 c. sugar; 2 vanilla beans; 8 oz. bittersweet chocolate; 1 c. heavy cream; 1 c. sugar; 1/2 c. light corn syrup; 6 tbsp. unsalted butter; 4 tsp. molasses; 3/4 tsp. kosher salt; 3 large eggs; 2 c. unsalted roasted peanuts

Step 1Make the Crust: Preheat the oven to 350 degrees F. Melt the butter in a saucepan over moderately low heat and cook, swirling, until browned, 9 minutes; let cool. Process the cookies, sugar and vanilla seeds in a food processor until finely ground. Add the browned butter and pulse until the crumbs are evenly moistened; transfer to a 10-inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust. Bake for 12 minutes, until lightly browned and set; let cool completely. Increase the oven temperature to 375 degrees F.

Step 2Make the Filling: Put the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.

Step 3In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs, then stir in the peanuts. Pour the filling over the chocolate. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake the pie for 50 minutes longer, until the filling is almost set. Transfer to a rack and let cool completely, 4 hours.

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Black-Bottom Peanut Pie

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